Ssamjang

A staple in Korean kitchens much as barbecue sauce in American homes, ssamjang is essentially a blend of gochujang and doenjang, with an addictive flavor combination of sweet, spicy and salty elements.

STORY

About Ssamjang

SSAMJANGIf you’ve ever had Korean barbecue, chances are you’ve come across ssamjang (meaning ‘sauce for wraps’), which is kept in Korean kitchens much as barbecue sauce is in American homes. Every household has its own recipe, and it appears alongside raw vegetables (similar to crudités), grilled meats or, at times, simply an egg and a bowl of rice. It is essentially a blend of gochujang and doenjang, with an addictive flavor combination of sweet, spicy and salty elements. We have tried making our own ssamjang using Master Ki's gochujang and doenjang but have not nearly managed to replicate her perfect flavor balance.

Kisoondo Ssamjang Key Ingredients

Gochujang (Fermented red pepper paste)A delicious combination of spicy, sweet, and funky, Master Ki's gochujang does not have any added sugar (as conventional varieties often do). Aged for at least 6 months (with some ingredients even longer) and using only locally-grown natural ingredients, this gochujang is uniquely authentic.